So I made the Oily Cake (it’s an orange olive oil cake) from Lisa Yockelson’s “Baking Style” and once again I didn’t follow directions thoroughly. The recipe calls for Orange Extract and I subbed Orange Oil without altering the quantity at all. The cake is good but it is WAY to orange-y. There is quite a tartness to it. In hindsight, it is obvious that I should have used less orange oil as oils are stronger than extracts but I was rushing and not really paying attention. Does anyone know exactly how to substitute an oil for an extract so I can take a note of this….? Is there any particular reason to use an extract instead of an oil and vice versa?

Sorry, I don’t know the answer to your main question re: how to sub oil for extract, but I can attest that the reason for using oil instead of extract is that it is just so darn tasty and perfect. I am very impressed with the Boyajian citrus oils, they are superior to most of the fresh zest I have been able to make.

I just checked and on page 460 of RHC there is a conversion for oil to zest and vice versa but not oil to extract. I did a general search on google and found: 1/8 tsp oil = 1 tsp extract.
The recipe I made called for about 1 tsp orange extract so I used about 8 times too much orange oil!! OMG!